Once at temperature, add your favorite hardwood; I used post oak – replace wood every 45-60 minutes.
Point fat cap at the heat source – on my Weber kettle, that’s fat side UP.
Allow Brisket to Smoke Until the Thickest Part of the Flat is ~170-180F
Going this long ensures the brisket is out of the stall.
If you foil boat during the stall (between 150-165F), you’ll collect too much liquid in the boat and the meat will end up tasting more pot-roasty than if you had waited for more moisture to sweat out.
At 170-180F the pellicle on the bark will be set and less moisture will accumulate – the surface will be matte, not wet.
Take 2 Sheets of Arms-length, Aluminum Foil
Put the brisket fat side up in the center of the foil and then crumple the foil around the edges of the brisket, leaving the fat cap exposed.
Return to the smoker or to your oven set to 250F.
From Here You Have 2 Options
If you plan to eat the same day, smoke to probe tenderness (~195-205F) throughout the entire brisket.
Then put into your kitchen oven to rest down to 150-160F internal and then slice and enjoy (here’s my guide to slicing).
OR, you can hold overnight (below).
If You’re Holding Overnight
Smoke the brisket until the thickest part of the flat reaches 190F in the boat.
Once it reaches 190F, drop the temperature of your oven, smoker, or holding device to 175F*.
*This number is calibrated for my electric smoker. I know that 175F in my electric smoker will keep the internal temperature of my brisket above 140F for food safety.
Cover the top of the brisket with foil so it’s fully wrapped – this minimizes the exposure to air and slightly softens the bark and allows the meat to carry over cook as it rests overnight.
Then put it into the oven overnight for 12-16+ hours.
I find this method to be best – the meat is more tender, it’s juicier, the bark is still crunchy but slightly soft. Overall it’s truly a foolproof way to cook a good smoked brisket.
The next day, slice when it’s time to eat – no need to re-rest as you already just did that.
Brisket Rub – Per Side, Apply in Layers
1tbspdiamond crystal kosher salt
1tbsp16 mesh black pepper
1tbspseasoning saltlike Lawry’s*
Trim brisket according to my guide linked above.
Overall just remove hard fat that won’t render, remove thin edges, and trim fat cap down to 1/4-1/2″ thick
Once trimmed, season each side in layers. Start with the salt, then the pepper, then the seasoned salt. Repeat this on the other side.
1 tbsp diamond crystal kosher salt, 1 tbsp 16 mesh black pepper, 1 tbsp seasoning salt
Get smoker to 225-250F.
Put brisket on indirect with the fat side facing the heat source. On my weber kettle, that’s fat side UP.
Use your favorite hardwood. I used post-oak and added new wood every 45-60 minutes.
Once the thickest part of the flat reaches ~170-180F, grab 2 sheets of aluminum foil (roughly an arms length.
Put the brisket fat side up in the center of the foil and crumple around the edges of the brisket. Leave the fat cap exposed.
Return to smoker or kitchen oven set to 250F.
From Here You have 2 Options
1. Smoke the brisket to complete probe tenderness (~195-205F) internal. Then rest on the counter or in your kitchen oven (while off) for 2 hours or until the internal temperature is 150-160F. Then slice and enjoy!
2. Cook the brisket until the internal temperature is 190F in the thickest part of the flat. Then transfer to your kitchen oven or smoker set to 175F without a rest. Cover the top of the boat with more foil so it’s completely covered and then hold overnight for 12-16+ hours. The next day take out of the oven, slice, and enjoy!
Notes.. Above information is curated for evaluation and recommendation from barbecuefaq.com
